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French fries three ways: deep fried, air fried and baked. Three smalls bowls containing ketchup, ranch dressing and sea salt are nearby.

Homemade French Fries (Baked, Fried and Air Fryer)

Indulge in irresistibly crispy homemade French fries, whether baked, fried, or air-fried, with these foolproof recipes. Say goodbye to soggy spuds and hello to perfectly golden, crunchy perfection every time!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients  

  • 1/4 cup distilled white vinegar
  • 1 pound Russet potatoes (about 3 medium potatoes)
  • Vegetable oil 
  • Salt, pepper or other seasonings

Instructions 

  • FOR FRYING AND BAKING:
  • Add 10 cups ice water to a large bowl then stir in the vinegar. 
  • Wash and peel (optional) the potatoes. Cut each potato into 1/4-inch-thick batons. 
  • Add the potatoes to the ice water for 20 minutes. Drain the potatoes and arrange on a dry kitchen towel. Blot as dry as possible. 

TO FRY:

  • Arrange a cooking wrack atop a baking sheet.
  • Add a minimum of 4 inches of vegetable oil to a large heavy-bottomed stock pot set over medium-high heat. Attach a deep-fry thermometer to the side.
  • Once the oil reaches 300°F, add a portion of the potatoes and cook, stirring occasionally, until the potatoes are pale golden, about 2 minutes. Using a sieve or slotted spoon, transfer the potatoes to the baking sheet then repeat the frying process with the remaining potatoes, returning the oil to 300°F between batches. Do not overcrowd the pan.
  • Once the potatoes have cooled, fry them a second time at 360°F until golden brown and crispy, about 2 minutes. Using a slotted spoon, transfer them to a bowl, season with salt or other spices and toss to combine. Serve immediately. 

TO BAKE:

  • Preheat the oven to 425°F. 
  • Add the dried potatoes to a large bowl then drizzle them with 3 tablespoons of neutral oil, such as vegetable or avocado. Arrange the potatoes on two baking sheets, spacing them apart in a single layer so they get crispy (rather than steam).
  • Bake the potatoes until golden brown and crispy, 35 to 40 minutes, tossing halfway through.
  • Remove them from the oven and serve immediately.

TO AIR-FRY:

  • Preheat the air fryer to 380°F. 
  • Add the sliced potatoes to a large bowl then drizzle in 3 tablespoons neutral oil, such as avocado, vegetable or olive oil and toss to combine.
  • In batches, add the potatoes to the air fryer basket, spacing them apart in a single layer. 
  • Air-fry the potatoes for 20 minutes, tossing them halfway through. Repeat the cooking process with the remaining potatoes.
  • When all of the potatoes have been air-fried, return all of them to the air fryer to reheat then serve. 

Notes

  • Soggy fries: If your fries turn out limp and soggy instead of crispy, the most likely culprit is excess moisture. Make sure to thoroughly pat dry the potato slices after soaking them and before frying. Additionally, overcrowding the frying basket or baking sheet can trap steam and prevent proper crisping, so be sure to cook the fries in batches if necessary.
  • Uneven cooking: If some fries are cooked to perfection while others remain undercooked, it may be due to variations in size and thickness. To ensure even cooking, try to cut the potato slices as uniformly as possible. You can also adjust the cooking time or temperature accordingly, keeping a close eye on the fries and flipping them halfway through cooking to ensure they cook evenly on all sides.
  • Greasy fries: Greasy fries are often the result of frying them in oil that’s not hot enough. To avoid greasy fries, make sure the oil is heated to the proper temperature before adding the potatoes. You can also try blotting the cooked fries with paper towels to absorb any excess oil before serving.
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